Slow-Cooker Sausage and Succotash Soup with Collards features so many of my favorite things all rolled up into a bowl of soup. And a delicious bowl of soup it is, indeed.
Succotash (corn and butterbeans) is one of my favorite vegetable sides. There’s a raging debate that goes on about what’s a butterbean versus a lima bean. Technically, the aforementioned bean is a lima bean. Regionally, at least in my region, the tiny green limas are called butterbeans.
They’re called butterbeans now and they will always be called butterbeans.
I brown the sausage before adding to the slow-cooker to render some of the fat. While browning the sausage renders the fat, it certainly doesn’t render the flavor. In fact, browning adds flavor to an already flavorful sausage.
Less fat, more flavor. Win-win.
As with most soups, this soup tastes better the second day.
If you’re not a fan of collards (what???!?), use your favorite greens and adjust the cooking time as necessary.
It seems that collards are now available for the biggest part of the year. They’re able to withstand warmer temperatures that more delicate greens can’t handle.
You go, collards!
Y’all come see us.
Slow-Cooker Sausage and Succotash Soup with Collards
yield: 6 to 8 servings
A hardy soup that’s loaded with vegetables and made with flavorful Conecuh smoked sausage. If canned butterbeans or corn is used instead of fresh or frozen, drain before using.
1/2 pound smoked sausage, sliced in 1/2 inch thick pieces
1 medium sweet onion, diced
1 medium carrot, peeled and diced
1 medium celery stalk, diced
1 (14.5 ounce) can diced tomatoes, with the juice
1 1/2 cup cut corn, frozen or fresh
1 1/2 cup tiny green butterbeans (limas), fresh or frozen
1 quart chicken/turkey stock
1 – 2 teaspoons seasoned salt (amount needed depends on sodium content of the stock)
4 to 6 cups of collards, cut and uncooked
Brown sausage bits in a skillet. Remove with a slotted spoon and add sausage to a slow-cooker.
Add remaning ingredients except collards. Cover and cook on high for 5 hours.
Add collards and stir. Cover and cook on high for an additional hour or until collards are tender.
Sausage and Succotash Soup with Collards
- 1/2 pound smoked sausage sliced in 1/2 inch thick pieces
- 1 medium sweet onion diced
- 1 medium carrot peeled and diced
- 1 medium celery stalk diced
- 1 14.5 ounce can diced tomatoes, with the juice
- 1 1/2 cup cut corn frozen or fresh
- 1 1/2 cup tiny green butterbeans limas, fresh or frozen
- 1 quart chicken/turkey stock
- 1 - 2 teaspoons seasoned salt amount needed depends on sodium content of the stock
- 4 - 6 cups of collards cut and uncooked
- Brown sausage bits in a skillet. Remove with a slotted spoon and add sausage to a slow-cooker.
- Add remaning ingredients except collards. Cover and cook on high for 5 hours.
- Add collards and stir. Cover and cook on high for an additional hour or until collards are tender.
- Serve hot.